Pineapple & Coconut Quinoa
Ingredients
The quinoa base
-
1
cup
quinoa
-
1
cup
chopped pineapple
-
1/3
cup
coconut milk
-
1 & 3/4
cups
vegetable or chicken broth
The sauté
-
1/3
cup
finely chopped onions
-
3
tablespoons
coconut oil
The flavorings
-
1/4
teaspoon
ground ginger
-
1/8 to 1/4
teaspoon
cayenne
-
1/2
teaspoon
Herbamare or sea salt
The additions
-
1.5
cups
chopped pineapple
-
1/2
cup
chopped walnuts
-
2
cups
fresh finely chopped spinach
-
2
tablespoons
Hemp Seeds (optional)
Instructions
- Soak the quinoa in water to remove the bitter coating.
- Sauté the chopped onions in coconut oil in a medium pot.
- Puree the chopped pineapple and coconut milk in a blender.
- Add enough broth to the puree to make 1 & 3/4 cups of liquid.
- Combine the liquids with the sautéed onions and bring to a simmer.
- Strain the soaked quinoa and add it to the pot.
- Cover and simmer for about 14 minutes.
- Remove the lid and let it rest for a few minutes.
- Stir in the ground ginger, cayenne, Herbamare or sea salt, chopped pineapple, walnuts, spinach, and optional hemp seeds.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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